Risotto alla Milanese

Name: Risotto alla Milanese
Total time: 40 min
Yield: 4 servings
Ingredients: ¼ tsp saffron threads; 6 cups beef stock; 1 small yellow onion; 2 Tbs beef marrow; 3 Tbs unsalted butter; 1 ½ cups Arborio rice; ½ cup dry white wine; ¾ cup grated Parmesan; 2 Tbs cold unsalted butter; 1 tsp kosher salt

👥 4 servings

⏱️ 40 minutes

🗣️ English (detected)

category: Rice, Beans & Grains

counters: Pizzeria, One Pot

aka: risotto milanese, saffron risotto, risotto giallo

pairs-with: osso-buco

slack: narrow — a minute past al dente and it is porridge, and it keeps cooking off the heat, so it goes to the table looking too loose

washing-up: the wide saucepan, a pan to keep the saffron stock hot in

keeps: not at all — the wave is gone within twenty minutes and no amount of stock brings it back; make arancini

step: beat in off the heat

#rice #saffron #italian #stovetop

From: John Chen's Tabular Recipes

🥘 Ingredients

saffron threads ¼ tsp
beef stock 6 cups
yellow onion 1 small
beef marrow 2 Tbs
unsalted butter 3 Tbs
Arborio rice 1 ½ cups
dry white wine ½ cup
grated Parmesan ¾ cup
cold unsalted butter 2 Tbs
kosher salt 1 tsp

🍳 Cookware

wide saucepan

1

Steep saffron threads in beef stock .
2

Sweat yellow onion and beef marrow in unsalted butter in a wide saucepan for 6 min .
3

Toast Arborio rice in @&( timer for 2 min , then deglaze with dry white wine .
4

Add @&( timer to @&( timer a ladleful at a time, stirring, until the grains are al dente, 18 min .
5

Beat grated Parmesan , cold unsalted butter , and kosher salt into @&( timer off the heat.

Actions

📥 Download .cook File 🔗 View Original

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